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1. Vintage gloves from , 2. Vintage beaded bag from , 3.Vitnage hair comb from , 4. Vintage belt form LilyPilyVintage, 5. Vintage watch from ClueAuthenticBrand, 6. Vintage tiara from pookieandness

 

 

Catering by The Farm Cafe Made mid banner

I do wonder if you could call the classic Harvey Wallbanger a breakfast cocktail? With orange juice, this old favourite is said to have been invented by bartender Donato “Duke” Antone for surfer Tom Harvey. The result, well, the cocktail is named the “Harvey Wallbanger” so we’ll let you take a guess!

This mix of orange juice, vodka and Galliano really took flight in the 1970s and soon became a crowd favourite. We knew that this one was a must to add to our archives… and for a brunch wedding? This is just the ticket!

Ingredients

  • 90ml orange juice
  • 30ml vodka
  • 30ml Galliano
  • Ice
  • Orange slice and a maraschino cherry for garnish

Method

  • In a glass, add ice, vodka and orange juice, stir well
  • Slowly, over the back of a spoon add Galliano to the glass so it sits at the top of the drink
  • Garnish with a maraschino cherry and slice of orange

Simple Nutella and chocolate mousse is the answer and I don’t care about the question! Not only the ideal dessert for a sweet event, this decadent delight is so quick and fuss free to make, it can also double as a Tuesday night treat. Or Wednesday! Thursday? You understand. Chocolate mousse is the perfect blank canvas to fancy up with flowers, petals, cocoa powder or sprinkles, and if you’re setting a vintage themed table, glass goblets are just the ticket!

What You Will Need:

  • Hand held beaters, a stove top or microwave, several mixing bowls, mixing spoons
  • 300ml thickened cream
  • 125g Nutella
  • 120g dark chocolate
  • Cocoa for dusting
  • Glass goblets

Step 1. Using a bowl over a saucepan, or a microwave, melt the dark chocolate, and set aside to cool. Beat the cream until stiff peaks form. Add the Nutella, and beat until combined.

Step 2. Add the cooled, melted chocolate into the bowl, and mix gently with a spatula until combined. That’s it! Best mousse EVER and it’s so easy you can make it Every. Single. Week. Spoon the mousse into gorgeous glass goblets, dust with cocoa and decorate as you fancy. Refrigerate for a couple of hours before serving, or eat immediately. No one will judge you.

Ms Floral: Umm? YUM! This dessert is such a classic and definitely deserves a spot on the dessert table at a vintage themed wedding. Your guests will go wild for it!

About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!

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